Today, I saw a section of lotus root in the vegetable market, and I remembered that I hadn't eaten lotus root for a long time, so I bought it back.
Lotus root is often habitually used as a side dish for stewed soup, but today I don't want to make soup, make a dry sautéed lotus strip!
Cut the lotus root into strips, wrap it in a little starch, fry it in a frying pan and season it dryly.
The slightly crispy texture of the lotus root becomes a little crisp, and it carries the sweetness of its own lotus root, but the more you eat it, the more you feel delicious
ingredient
——
Lotus root, celery, starch, dried chili peppers
[ Directions ]
- step 1 -
Peel, wash and cut the lotus root into strips and soak in water for 15 minutes
- step 2 -
Drain the lotus root, add an appropriate amount of starch and grasp well, so that the lotus strips are evenly coated with starch
- step 3 -
Cut the celery into small pieces; cut the dried peppers into small pieces and set aside
- step 4 -
Pour oil into the pan, heat to 60% to 70%, and add the starchy lotus strips
- step 5 -
Fry slowly over low heat until crispy, drain and remove excess oil with blotting paper
- step 6 -
Heat the pan again and sauté a little chopped ginger and chili peppers
- step 7 -
After pouring in the fried lotus strips, stir-fry well
- step 8 -
Sprinkle with an appropriate amount of matsutake seasoning to taste
- step 9 -
Finally, pour in the celery segments and sauté to get out of the pan
Starch can not add too much, slightly wrapped in a thin layer on it.
When frying, slowly fry over low heat until the crust is crispy.
There are no too complicated steps, and finally adding a little celery can increase the fragrance of celery and enrich the color.